Method

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

Heat the oil in a saucepan over medium–high heat, add the shallots and garlic and sauté for 2–3 minutes or until softened and translucent. Add the ginger, cinnamon, cloves and lamb and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the tomato, tomato paste and stock, then cover and simmer for 10 minutes. Remove the lid and cook for a further 10 minutes or until the liquid has almost evaporated. Stir through the currants and almonds and season with salt and pepper.

Lay a sheet of filo on a surface with the short end closest to you, brush generously with the butter and top with another sheet of filo. Repeat once more. Keep the rest of the filo covered with a damp kitchen towel to prevent it from drying out. Cut the buttered filo lengthways into thirds. Place 1 tablespoon of mixture on each of the short ends, fold in the sides to encase the filling and roll each up into a cigar. Seal the ends, place on the trays and brush the tops with butter. Repeat with the remaining filo and mixture. Bake for 15–25 minutes or until golden.